Archive for July, 2013

When I go out to eat and someone orders fajitas and I hear that sizzling skillet going across the restaurant my mouth waters. Sometimes we will have fajita night at home but I could never capture the same flavors as a restaurant. Also I hate buying those seasoning packets at the store, even though they are a good shortcut, I like to make stuff from scratch. So I searched the web and finally found a fabulous fajita recipe. I am not sure if you have seen the pioneer woman on food network but I love her recipes. She too likes to make everything homemade and she makes it easy to do so. The recipe calls for marinating the veggies and the meat and this is what really made the dish. I only used a single green pepper and one onion but the variety of pepper colors the recipe calls for would be great if you have dinner guests. So if you want that dining out flavor of fajitas in the comfort of your own skillet at home try this tasty concoction!

Ingredients

1 whole Beef Flank Steak

1/2 cup Olive Oil

3 Tablespoons Worcestershire Sauce

1/3 cup Lime Juice, Fresh Squeezed

3 cloves Garlic, Minced

1 Tablespoon Cumin

1 Tablespoon Chili Powder

1/2 teaspoon Red Pepper Flakes

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 Tablespoon Sugar

2 whole Medium Onions, Halved And Sliced

1 whole Red Bell Pepper, Sliced

1 whole Orange Bell Pepper, Sliced

1 whole Green Bell Pepper, Sliced

1 whole Yellow Bell Pepper, Sliced

Oil, For Frying

Flour Tortillas, Warmed

Toppings:

Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)

Salsa

Sour Cream

Cilantro Leaves

Preparation Instructions

In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

Prepare tortillas, salsa, sour cream, and cilantro.

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they’re cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.

Slice the meat right before serving and serve with all the fixins. Delicious!